Wednesday, 24 August 2011

Chicken and Sweetcorn Soup

This finishes out the Chinese take out at home meal series, assuming that you can make your favourite main meal. This is very quick and a tasty snack, real fast food! I personally like my soup thick so as a result I use a heaped tablespoon of cornflour (more like the way my own Chinese takeout serves it), that way everything is suspended and it looks very inviting. 

Serves 4 as a starter or 2 as a main

1 ltr Chicken stock
100g Chicken, cooked
165g Sweetcorn
1 Medium egg, lightly beaten
Spring onions or chives
1tsp - 1tbsp Cornflour
1tbsp Cold water

In a large saucepan, heat the chicken stock, meanwhile roughly chop the chicken. Add the chicken and sweetcorn, bring to the boil. Mix the cornflour and cold water together and stir into the soup until it thickens. Beat the egg in a small jug or cup and pour it in slowly to the simmering soup. Stirring all the while, this create the strings of cooked egg. Garnish with the chopped spring onions or chives and serve immediately.

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